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Recipe: Cookbook - Recipes from The Essential Cuisines of Mexico by Diana Kennedy

Recipe Collections
1. Arroz a la Mexicana (Mexican Rice)
You can cook this rice ahead, then heat it through gently, tightly covered, in a 300F (150C) oven for about 30 minutes, Leftover rice can be heated through in the same way the next day. Arroz a la Mexicana also freezes successfully.

2. Albondigas de Jalisco (Mexican Meatballs)
Every region has its albondiga recipe, but I think this dish really comes into its own in the northwest of Mexico Sonora, Sinaloa, and farther south in Jalisco. Se ora Rubio, a delightful old lady in Guadalajara with a great reputation as a cook, gave me her family recipes and here they are - the recipe below and the one that follows. I think they are the best I have ever eaten, They are very soft because of both the finely ground meat and the long, gentle cooking; then there is the texture given by the zucchini and the fresh flavor of the mint.

3. Albondigas en Salsa de Jitomate y Chipotle (Meatballs in Tomato and Chipotle Sauce)

Recipes from:
The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes by Diana Kennedy

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